One-Pot Lemon-Dill Salmon with Roasted Potatoes
Salmon fillets baked with baby potatoes, asparagus, and fresh lemon-dill sauce in a single pan. This mediterranean-inspired one pot ready in about 40 minutes pairs (6 oz each) salmon fillets, halved baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1.5 lbs, halved baby potatoes
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 3 tbsp olive oil
- 1, juiced lemon
- 3 tbsp, chopped fresh dill
- 2, minced garlic cloves
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp pepper on a parchment-lined baking sheet.
- Step 2: Arrange 4 salmon fillets on top of potatoes. Drizzle with 1 tbsp olive oil, then squeeze juice from 1 lemon over salmon. Scatter 2 minced garlic cloves and 2 tbsp fresh dill evenly over fillets.
- Step 3: Add 1 bunch trimmed asparagus to the baking sheet, placing lemon slices on top of salmon. Season with additional salt and pepper.
- Step 4: Bake for 20-25 minutes until salmon reaches 145°F and potatoes are tender when pierced with a fork.
- Step 5: Remove from oven, sprinkle with remaining 1 tbsp fresh dill, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Salmon with Roasted Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon-Dill Salmon with Roasted Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill Salmon with Roasted Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon-Dill Salmon with Roasted Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon-Dill Salmon with Roasted Potatoes?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
